Ducasse Education has launched 2014 sessions for its popular culinary & pastry arts training program entitled “Secrets of Excellence on an International Yacht” geared for experienced yacht chefs and crew. The training is taking place on a yacht in Cap d’Ail called the 'White Rose of Drachs'.
The four day course called, ‘Best Of International Alain Ducasse’, showcases culinary techniques to create multicultural cuisine; the two day course called, ‘Pastry & Confectionery Creations’, focuses on original gourmet desserts, classic & contemporary sweet treats.
Designed to enhance culinary skills and food preparation for kitchens-at-sea, the intensive two to four-day classes are taught by top chefs of Ducasse Education and emphasize a hands-on approach to develop expertise for immediate results.
The four-day course, ‘Best of International Alain Ducasse’, is scheduled from April 14 – 17, 2014.
Covering plated to finger food cuisine, the course teaches chefs how to master specific methods for different styles of multicultural cuisine. Additionally, chefs will learn how to design suitable high-quality menus for French and/or international clientele. Recipes taught by expert chef instructors derive from Alain Ducasse’s restaurants in various regions of the world, including USA, Asia, and the Mediterranean.
The two-day course, Pastry & Confectionery Creations, is scheduled from April 18 – 19, 2014.
Focused on pastry arts techniques and recipes, the course teaches chefs how to develop a variety of original classic and contemporary desserts to suit all types of dining situations. Students will enjoy creation, assembly, and plating of gourmet cakes, tarts, and other sweet treats.
These courses have been designed specifically to help yacht chef’s address the needs of demanding clientele for any event or special occasion at sea or on shore, from individual portions to large volume catering.
Philippe Gollino, executive chef explains “Yacht chefs work for a select international clientele who not only expect the best but demand excellence for every meal. Due to special requests and events, it’s critical that yacht chefs & staff know efficient, time-saving techniques and recipes that work with their specific conditions and meet client needs for exceptional cuisine in terms of quality, flavour, service & presentation,”
In collaboration with YPI Crew, the leading Antibes-based crew recruitment service for the yachting industry since 2002, Ducasse Education continues to serve this specialized niche with classes in Spring & Autumn.
For more information please visit Ducasse Education